These sugar-free oatmeal cookies have a perfect cookie texture. With a touch of cinnamon they’re one of the best tasting low carb keto cookies around. Diabetic oatmeal cookies!
Ingredients
Cream Together
- 4 oz unsalted butter, softened (113 g)
- 1/3 cup Low carb brown sugar (50 g)(or use my homemade brown sugar sub)
- 1/2 tsp vanilla extract
Whisk Together
- 1 cup almond flour (95 g)
- 2 tbsp oat fiber (10 g)
- 2 tsp grass-fed beef gelatin
- 3/4 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
Add Last
- 1 large egg, cold (room temp. if you want cookies to spread more)
- 1 1/2 cups sliced almonds (5 oz/142 g)
Instructions
Preparation:
- Preheat oven to 350 degrees F and place rack into the middle position. Line a sheet pan with parchment. Chop sliced almonds in a food processor or by hand to resemble the size of oats. Measure the dry ingredients together and whisk to remove any lumps.
Method:
- Cream softened butter, Sukrin Gold, and vanilla extract together until light and fluffy – about 1 1/2 minutes. Scrape down the bowl.
- Add all of the dry ingredients at once and beat until combined. Add the egg and beat until combined. Fold in the chopped sliced almonds.
Bake:
- Using a 2 tbsp cookie scoop, scoop the dough and place two inches apart on the cookie sheet.
- Bake 8 minutes, remove from the oven and gently bang the cookie sheet on the stove or counter to force cookies to flatten – about 6 times. Return to the oven for 6 minutes more. (see NOTES!)
- Remove the cookies from the oven and lightly smack each cookie with the spatula. Let them cool for 5 minutes before removing to a cooling rack. Let the cookies cool completely before enjoying.
- Makes 20 cookies at 1.14 net carbs each. For a flatter, softer cookie see NOTES.
Storage:
- Store in an airtight container on the counter or in the fridge. They will be crispier if refrigerated and softer if kept on the counter.
Notes:
- 1. These cookies are lightly sweetened. If you want them sweeter add more Sukrin Gold (2 tbsp) or add a little stevia glycerite (1/4 tsp) and taste. 2. All ovens are different and baking temps and/or times may need to be adjusted. If you have a wall oven, you might want to cook at 325 degrees F. The cookies might have to go a little longer if you do. 3. Be careful not to pack the almond flour and oat fiber. Packing ingredients leads to using more and can result in dry baked goods. 4. For a flatter, softer cookie use 4 oz of sliced almonds instead of 5 ounces and bake for slightly less time. Also use a room temperature egg instead of a cold egg. 5. Ingredient substitutions may affect texture, moisture content, and cooking time.
Nutrition
Calories: 119kcal | Carbohydrates: 2.94g | Protein: 3.2g | Fat: 11.3g | Sodium: 48mg | Fiber: 1.8g | Sugar: 0.66g
